Thursday, October 11, 2012

Happened upon Chef Brad's show on BYUTV yesterday morning and decided I had to make this recipe. On the show, however, he didn't use sugar, but used Agave which I had. That would call for 2/3 cup of the Agave (Interesting note, as I am writing this I realized I used the 2/3 cup but only need 1/3 cup because I was halving the recipe. Ooops, no wonder it was so good). +I used white bread flour, have no clue if it was unbrominated. But my testimonial is that it is a wonderful recipe. Very light. Had to have a slice before bed which I did not need, only wanted...and one loaf will be used for Sacrament on Sunday (yes, it's frozen, won't be stale)

Whole Wheat Bread Recipe six (2pound loafs)

Ths recipe maxes out the Bosch, but works great. Nothing like sandwiches made on homemade bread.

8 cups hot water

1 cup melted butter

1 cup sugar or 2/3 cup agave

1 T salt

12 cups fresh ground hard white wheat

6 T yeast

1/4 cup dough enhancer

1 cup+ unbrominated white flour

Place water, butter, sugar, dough enhancer, salt and fresh ground flour in Bosch bowl. Place yeast on top and turn on mixer. Add unbrominated flour until dough pulls away from the sides of the bowl...it will be a bit sticky but not goopy (so the bread will be tender).

Mix for 6 minutes. Remove from bowl and divide into 6-2 lb loaves (I use a kitchen scale for this so each loaf is the same size). Place in oiled bread pans and let rise til double (should be about 30 minutes. Place in a 400 degree preheated oven and then drop temperature to 335 degrees immediately.

Bake for 20-25 minutes or til done (I use an instant read thermometer for this. 180 degrees and the bread is done).

Remove from oven and remove from pan. Let cool before placing in bread bags.

***A good clue Chef Brad gave was to use bread pans that have straight sides so your loaf goes up and not spreads out.